Polish Ring Sausage & Mushroom Fusilli Pasta
Serves 2
INGREDIENTS
250g fusilli avellinesi pasta
150g champignons sliced
1 onion diced
3 cloves garlic chopped
dry Italian herbs to season
oregano
chef’s pinch of salt
freshly cracked black pepper
METHOD
1. Cook the fusilli in a large pan of rapidly boiling salted water until al dente. Drain, reserving a few spoons of leftover water.
2. While the fusilli is cooking, finely dice Eve Smallgoods Polish sausage. Pan fry until lightly browned. Add diced onion and chopped garlic. Cook them for a few minutes or until the onion is soft, but not coloured. Add sliced mushrooms and continue cooking for 2–3 minutes, until soft. Add a few table spoons of pasta water.
3. Add the mushrooms, sausage, pinch of Italian herbs and oregano to the drained fusilli. Cook over low heat, stirring, until well combined. Remove from the heat. Season with salt and cracked black pepper, to taste. Serve immediately. Enjoy!